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A survey on the incidence of food poisoning among catering establishments (a case study of Benue hotel and Doo palace hotel, Makurdi)

 Department: Hospitality Management  
 By: usericon Ayaka001  

 Project ID: 6968
   Rating:  (3.0) votes: 2
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   Price:₦2000
Abstract
This study was conducted to carry out a survey on the incidence of food poisoning among catering establishments. The specific objectives were to examine whether there has been an incidence of food poisoning in catering establishments to create awareness of the effect of food poisoning to the body system and for good living to investigate the likely causes for the incidence of food poisoning in catering establishments and to aviate the possible means and methods for preventing food poisoning and its outbreak in catering establishments. The study adopted a descriptive survey method and data for the purpose of this study were obtained from both primary and secondary sources. A questionnaire was used as an instrument for data collection. 60 participants were selected out of the entire population of the study area as the sample size using random sampling technique. Out of the 60 questionnaires administered, 50 were duly filled and returned. Therefore, the analyses in this study are based on the 50 retrieved questionnaires. Simple percentage method of data analysis was used to analyze the data obtained.  Findings from the study revealed that the major causes of food poisoning among catering establishments are bacteria and viruses and the main effects of food poisoning among catering establishments are Diarrhea and stomachaches. The study, therefore, recommends that catering establishments should maintain a high standard of personal hygiene and protection of foods from famine and insects....
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